Grandmother's Favorite Dressing
Submitted by LKYS
Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
65 minDown South, they’ll tell you real dressing starts with cornbread. This recipe goes further: a triple bread base of crumbled cornbread, day-old buttermilk biscuits, and bread crumbs creates a dressing with layers of texture and flavor that single-bread versions just can’t touch.
Sage, onion, celery, parsley, and green onions build the aromatic backbone, while turkey broth and melted butter soak everything into a moist, cohesive mass that holds together on the fork but isn’t packed solid.
The dressing should be extra moist before it goes in the oven. Dry dressing bakes into crumbly disappointment. If it looks too wet, trust the process. The oven dries it to just the right consistency.
Kitchen Tips
- Use day-old breads for all three components. Fresh bread turns to mush. Stale bread absorbs broth without dissolving.
- Mix lightly with your hands or a fork, not a spoon. Heavy stirring compresses the crumbs and kills the texture.
- If stuffing the turkey, pack loosely and check the internal temperature reaches 165°F (74°C) for food safety.
- Baking separately in a casserole dish gives you crispy edges on top while staying moist underneath. Then blend with the stuffing from the bird for the best of both textures.
Variations
Ingredients
Directions
In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits, onion, celery, parsley, sage, salt and pepper.
Toss well. Add broth, butter and eggs.
Mix well, but lightly. (You may add extra broth)
Mixture should be extra moist.
Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes of turkey roasting time.
Before serving, blend stuffing from turkey with that baked separately.
Makes 11 or 12 cups.
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